• Preheat oven to 375°F (190° C).
• Grease your doughnut pan (if needed).
• Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.
• In a large bowl, whisk the flour, cocoa, baking powder, baking soda, salt, and coconut sugar.
• In a small bowl, mix the milk, melted coconut oil, vanilla, and flax mixture together.
• Pour wet ingredients into dry ingredients and mix well to combine.
• Using a piping bag or a large Ziploc bag (see note below), pipe the mixture into each cavity of your doughnut pan.
• Bake for 10 minutes.
• Remove from oven and let the pan sit for a few minutes before removing the doughnuts.
• Remove the doughnuts from the pan and place on a cooling rack.

While doughnuts are cooling, make the glaze

• Add the powdered sugar to a small bowl and add the warm milk, and vanilla. (Add cocoa powder as well if making the chocolate glaze)
• Mix until everything has combined into a liquid glaze. (If glaze is too thick, add a little more milk)
• When the doughnuts have fully cooled (they don’t take long!), dip the tops of each doughnut into the glaze. Repeat with all the doughnuts.
• Place the doughnuts back onto the cooling rack for the excess glaze to drip off and for the glaze to firm up. (Place a piece of parchment paper under the rack to catch the drips!)